Hope everyone is enjoying a warm monday. I am still in my mum’s place. Hubby will be returning tomorrow, i am so excited to see him back. I will start cooking and i should get back to my routine life.
About Parangikai Kootu Recipe
Todays recipe is gonna be a yummy pumpkin curry. Before that i have to tell you this little secret of mine. When i was little, pumpkin is a hated veggie of mine. I never used to touch it, i don’t know why. But i hated it a lot. After being a food blogger and got married, i started cooking and consuming a lot of it. I am realising the real taste of pumpkin right now. Now it has become one of my favorite veggie and i cooking once a week with it.
I made this a week back, everyone loved it a lot. It has an intense coconut flavour from the coconut and coconut oil which you add which really makes this dish. I added cowpeas in this, but amma told that she will add split channa dal in it. I have to try that too soon.
The sweetness of the pumpkin gets balanced with the spicyness of the coconut masala which taste so yum. We had it with pulikulambu and a fried samosa and loved the meal.
What is Kootu
Kootu curry, also known as koottukari or kootu kari, is a thick curry- based dish that includes a few vegetables and legumes. Ash gourd, , snake gourd carrots, pumpkin, or plantains are among the vegetables used. Kootu Curry is a traditional side dish served at Kerala festivals and celebrations such as Onam, Vishu, and marriages. The word kootu means mix or combination, and the recipe is a combination of various vegetables. Along with the endless curries served in a Sadya (traditional vegetarian Kerala feast), Kootu Curry stands out as the only curry that uses roasted coconut as a topping.
Ingredients for Parangikai Kootu Recipe
Pumpkin – 4 cup cubed
Cowpeas/Vanpayar/Thatta Payir/Karamani/PerumPayir – 1 cup
Green Chilli – 1 slit
Salt to taste
For Grinding:
Coconut – 1 cup grated
Dry Red Chillies – 5
Turmeric Powder / Manjal podi – 1 tsp
Garlic – 4 cloves
Cumin Seeds / Jeerakam – 1 tsp
Coriander powder – 1 tbsp
For Seasoning:
Coconut Oil – 2 tbsp
Mustard Seeds / Kaduku – 1tsp
Cumin Seeds / Jeerakam – 1 tsp
Pumpkin :
Pumpkin has a distinct flavour. When cooked, it tastes similar to a sweet potato, but when dried out in the oven or on the stovetop and roasted/spiced up, it brings out its natural nutty flavour.
Cowpeas/Vanpayar/Thatta Payir/Karamani/PerumPayir
Cowpeas are not only versatile and delicious, but they are also beneficial to human health. They may aid in digestion, sleep disorders, diabetes management, and heart health. They also help with weight loss, detoxification, and blood circulation.
How to make Poosanikai Kootu Kari
Wash and soak cowpeas overnight. Take cowpeas in a pressure cooker and cover with water. Pressure cook it for 3 whistle and simmer for 5 mins. Switch off the flame and let the steam go all by itself. Now cow peas are done.
Take all the ingredients given for grinding in a mixer and add some water to it and make into smooth paste. Set this aside till use.
Take pumpkin, green chilli and salt in a kadai. Cover with water and bring it to a boil.
Cover the pan and let it simmer for 10 mins till the pumpkin is half cooked.
When the pumpkin is half cooked, add the cooked cowpeas and mix well. Simmer for 5 more mins.
Now add in the ground coconut masala and mix well.
Let this cook for 10 mins till it gets thick.
Now make the seasoning. Heat oil in a small pan. Add all the seasoning ingredients once the oil is hot. Let this sizzle for few mins.
Pour this over the curry and mix well.
Serve with rice and curry.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!
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Parangikai Kootu Recipe
Poosanikai Kootu Kari with step by step picture. This is made with Pumpkin, Cowpeas and Coconut
Pumpkins have been a part of our diet since ancient times, and they were grown on the banks of rivers on the outskirts of villages. Xuan Zang, a Chinese traveller who visited 110 of India’s 138 kingdoms between 629 and 645 AD, mentioned pumpkin, ginger, mustard, and melon.
